Hannah’s Cous Cous Salad Recipe

Hannah’s Cous cous Salad makes the perfect light dish to serve as lunch or dinner as it is speedy and easy to make. It is a nice blend of various filling ingredients. The vegetable stock granules, tomato slices, finely chopped cucumber, onions, and sweet corn are tossed together and the coated in the smooth lemon-olive dressing.

Preparation Time: 10 minutes
Refrigeration Time: 30 minutes
Serving Size: 08 persons
Utensils: mixing bowl, large serving bowl, spoon or fork, wrapping sheet, flat plate, and fridge

Calories: 333
Fat: 4.2 g
Cholesterol: 6 mg


– 180g cous cous – dried
– 1 teaspoon vegetable stock granules
– Boiling water
– 2 tomatoes – delicately chopped
– 2 inches of cucumber- thinly chopped up
– 4 spring onions – finely sliced
– ½ can sweet corn – drained
– 2 tablespoon fresh mint – properly chopped
– 1 tablespoon lemon balm – nicely chopped
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– Salt & pepper, to taste


  • 1

    First of all, prepare the Cous Cous Salad. Take a large bowl and add the dried cous cous and vegetable stock into it. Pour in the boiling water until the mixture is thoroughly covered.

  • 2

    Thoroughly cover the bowl by placing a flat steel plate at the top and leave the mixture to cook in the steam of warm water. Right after 8 to 10 minutes, remove the plate and fork through the mixture in order to loosen cous cous grains.

  • 3

    Drain the mixture with a colander or sieve and shift into a large serving bowl. Add in the tomatoes, cucumber, onions, sweet corn, fresh mint, lemon balm, lemon juice and the olive oil.  Sprinkle the salt and ground black pepper all over the salad and mix the ingredients up with a large fork or spoon.

  • 4

    Cover the salad bowl with a plastic wrapping sheet and refrigerate for around 30 minutes or until the herbs and mint tang have been absorbed by the cous cous.

  • 5

    Remove the Hannah's Cous Cous Salad from refrigerator, unseal the bowl and toss it very lightly. Now, serve it.

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